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This savory tart starts with an easy grain-free pastry crust and is packed with caramelized onions, mushrooms, and red chard. It’s the perfect healthy addition to your weekend brunch! Gluten free, dairy free and paleo…
Ingredients [ For 8 to 9 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 1 Paleo 9 pie crust recipe pressed into tart pan and baked on baking sheet for 7 minutes at 375 degrees, or until just barely set
- 4 large eggs
- 1/4 cup coconut milk full fat, blended to smooth prior to adding
- 1 tbsp nutritional yeast
- 1/4 tsp fine grain sea salt plus more for sprinkling over veggies
- 1/8 tsp black pepper
- 1 large red onion sliced thin
- 1 small bunch red chard or any chard thick stems removed and leaves roughly chopped (I used about 4 cups chopped leaves)
- 2 cups sliced white mushrooms
- 2 cloves garlic
- 1/4 cup refined coconut oil I use refined to avoid coconut flavor, separated
Preparation Method
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Pre-bake your crust (in 9 tart pan) for 7 minutes as directed above, remove from oven and set aside, placing the tart pan on a metal baking sheet.
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Preheat oven to 400 degrees F.
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First, caramelize the onions. Heat a large skillet over med-low/low heat, and add 3 Tbsp of the coconut oil.
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Add sliced onions and stir to coat, sprinkle with a bit of sea salt.
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Cook and periodically stirring, for 20-30 minutes, lowering heat or adding a bit more coconut oil as needed to avoid burning.
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The onions are done when they are a deep golden brown color and very fragrant.
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While the onions cook, whisk together the eggs, coconut milk, salt, black pepper, and nutritional yeast in a mixing bowl and set aside.
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Once onions are deeply golden and fragrant, remove them with a slotted spoon and set aside on a plate.
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Leave any remaining coconut oil in the pan, add the remaining 1 Tbsp, and raise the heat to medium.
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Add the mushrooms, cook and stir for 1 minute, then add the chard and garlic and stir/cook until wilted and some water has released.
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Using the slotted spoon, spoon the mushroom mixture into the partially baked crust, leaving excess water in the pan, then add the caramelized onions and gently mix to incorporate.
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Whisk the egg mixture again, then carefully pour over the veggies and crust without going over the sides of the crust.
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Bake in the preheated oven for 20 minutes or until set. Allow to cool partially, then remove the bottom of the tart pan from the sides, slice and serve.
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Store leftovers tightly covered in the refrigerator for up to 4 days.
Enjoy it!!